Name: Broad bean and corn soup
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1.5 kilogram broad beans, shelled; 6 fresh corn cobs (2.5kg); 1 carrot (180g); 1 tablespoon peanut oil; 1 1/2 tablespoon grated ginger; 3 clove garlic, crushed; 2 litre (8 cups) vegetable stock; 1 1/2 tablespoon soy sauce; 2 green onions, sliced thinly; 1/2 cup (40g) bean sprouts

Ingredients

1.5 kilogram broad beans, shelled

6 fresh corn cobs (2.5kg)

1 carrot (180g)

1 tablespoon peanut oil

1 1/2 tablespoon grated ginger

3 clove garlic, crushed

2 litre (8 cups) vegetable stock

1 1/2 tablespoon soy sauce

2 green onions, sliced thinly

1/2 cup (40g) bean sprouts

Method

1.Boil, steam or microwave beans until just soft; drain. Refresh under cold water; remove and discard skin from beans.

2.Cut corn kernels from cobs; cut carrot into matchstick-size pieces.

3.Heat oil in large saucepan; cook ginger and garlic, stirring, 1 minute. Add stock and sauce; bring to a boil. Add beans, corn and carrot; cook, uncovered, about 5 minutes or until corn is tender.

4.Just before serving, stir onion and sprouts into soup.

500g packet frozen broad beans can be substituted for fresh beans, if preferred.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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